Amber — Malty water profile
A chloride-led style profile for amber beers: chloride ahead of sulfate rounds the palate and lifts the impression of malt sweetness, while the moderate alkalinity is sized to offset the acidity that caramel and light crystal malts bring to an amber grist.
| Ion | Concentration (ppm) |
|---|---|
| Calcium (Ca²⁺) | 70 |
| Magnesium (Mg²⁺) | 10 |
| Sodium (Na⁺) | 25 |
| Sulfate (SO₄²⁻) | 75 |
| Chloride (Cl⁻) | 120 |
| Bicarbonate (HCO₃⁻) | 80 |
Brewing with this profile
Built for amber ales, Oktoberfest-leaning lagers, and anything where caramel malt is the point. The 0.6:1 sulfate-to-chloride ratio keeps bitterness soft; resist adding gypsum unless the finish turns cloying.
Suits: Amber ale · Festbier · Scottish ale
Brew with this profile →The calculator loads this target, compares it against your source water ion by ion, and computes the mineral and acid additions to close the gap — with a live mash pH prediction.
Historical city profiles are factual water chemistry compiled from published references (Palmer & Kaminski, Water: A Comprehensive Guide for Brewers, 2013, and the historical brewing literature). Style-based profiles are brewwtr originals derived from published style guidance. Derived values use Kolbach's residual alkalinity (1953).